How to Brew Yerba Maté Without a Gourd

Quick answer: You do not need a gourd. Brew Yerba Maté in a tea infuser, teapot, French press or saucepan and strain it before drinking. Start with 5–10g per cup, use approximately 70–80°C water and steep for 3–5 minutes.

Method 1: Tea infuser

1. Add 5–10g loose leaf to a roomy infuser.
2. Place it in a mug.
3. Add 70–80°C water.
4. Steep for 3–5 minutes.
5. Remove the infuser and taste before extending the brew.

Method 2: French press

A French press gives the leaves space to expand and is one of the easiest modern methods.

1. Add roughly one tablespoon per cup.
2. Pour over hot—not boiling—water.
3. Steep for 3–5 minutes.
4. Press slowly and pour immediately.

Method 3: Teapot and strainer

Add the leaf directly to a teapot, steep, then pour through a fine strainer. This works well when preparing several cups.

Method 4: Saucepan

Warm water until below a vigorous boil, remove from heat, add the leaf and steep. Strain carefully. Do not simmer the leaf for long periods unless you deliberately want a very strong and bitter brew.

How to make it less bitter

• Use cooler water
• Shorten the steep
• Begin with less leaf
• Add citrus peel or mint
• Serve over ice

How to make iced Yerba Maté

Brew with a little more leaf, strain, cool and pour over plenty of ice. Add lemon, orange, berries or mint if desired.

What changes without a gourd?

A modern brew is usually lighter and more consistent. The traditional method uses more leaf and repeated refills, creating a changing flavour across the session.